Mickey Posted May 11, 2005 Share Posted May 11, 2005 I love Bocce's pizza, I am worse than a crack addict for that stuff. I buy loads of it whenever I am back in town. What makes it special, inmho, is the sauce. It has a weird, sweet, tart, thick sauce. Anyone know the secret? Link to comment Share on other sites More sharing options...
Mark VI Posted May 11, 2005 Share Posted May 11, 2005 Cough Syrup. Link to comment Share on other sites More sharing options...
stuckincincy Posted May 11, 2005 Share Posted May 11, 2005 Cough Syrup. 334017[/snapback] Yes, although I don't know if it's Robatussin AC, Novahistine, or Cheracol C. I suppose GI Gin, terpin hydrate, could also add that special piquancy. Link to comment Share on other sites More sharing options...
Surfmeister Posted May 11, 2005 Share Posted May 11, 2005 I love Bocce's pizza, I am worse than a crack addict for that stuff. I buy loads of it whenever I am back in town. What makes it special, inmho, is the sauce. It has a weird, sweet, tart, thick sauce. Anyone know the secret? 334015[/snapback] I don't know the secret. I live in Florida and I have it FedEx'd to me several times a year. They half-bake it and send it overnight. When I finish it off in the home oven at 550 degrees just the smell of it in the kitchen is a delight. Link to comment Share on other sites More sharing options...
stuckincincy Posted May 11, 2005 Share Posted May 11, 2005 I don't know the secret. I live in Florida and I have it FedEx'd to me several times a year. They half-bake it and send it overnight. When I finish it off in the home oven at 550 degrees just the smell of it in the kitchen is a delight. 334024[/snapback] You buy FedEx'd pizza? Link to comment Share on other sites More sharing options...
Crap Throwing Monkey Posted May 11, 2005 Share Posted May 11, 2005 I love Bocce's pizza, I am worse than a crack addict for that stuff. I buy loads of it whenever I am back in town. What makes it special, inmho, is the sauce. It has a weird, sweet, tart, thick sauce. Anyone know the secret? 334015[/snapback] Tomato paste Vegetable oil Water Salt Sugar Oregano Garlic powder But don't ask me the relative ratios of each. I've never seen it made in amounts smaller than 55 gallons... Link to comment Share on other sites More sharing options...
Albany,n.y. Posted May 11, 2005 Share Posted May 11, 2005 I've never understood the fascination with Bocce's pizza. I've always thought their pizza was below average. I think it's more homesickness of those who moved away than the taste, because it ain't that good. Personally, I liked the old Picos in Tonawanda a lot better than Bocce. They closed around 1990 and someone else moved in & changed the name. Back when I was living in Kenmore, a Bills road game always started with a Pico's pizza, never a Bocce. Link to comment Share on other sites More sharing options...
Mark VI Posted May 11, 2005 Share Posted May 11, 2005 Does anyone remember Pizza Junction ? One of their locations was on Deleware in Tonawanda. All their food was double the normal size. The wings were the size of doorknobs. Pizzas were twice as thick with cheese and ingredients Subs - You could only eat half. They weighed 2 pounds. Taste ? 2nd to none. I literally had 3 distraught friends call me the day they closed. They were devestated. Link to comment Share on other sites More sharing options...
stuckincincy Posted May 11, 2005 Share Posted May 11, 2005 Does anyone remember Pizza Junction ? One of their locations was on Deleware in Tonawanda. All their food was double the normal size. The wings were the size of doorknobs. Pizzas were twice as thick with cheese and ingredients Subs - You could only eat half. They weighed 2 pounds. Taste ? 2nd to none. I literally had 3 distraught friends call me the day they closed. They were devestated. 334052[/snapback] Doorknob-sized wings...what animal do you suppose they come from? I used to like the pizza sold by Avenue, on Hertel on the corner of Tennyson. Link to comment Share on other sites More sharing options...
Greybeard Posted May 11, 2005 Share Posted May 11, 2005 Does anyone remember Pizza Junction ? One of their locations was on Deleware in Tonawanda. All their food was double the normal size. The wings were the size of doorknobs. Pizzas were twice as thick with cheese and ingredients Subs - You could only eat half. They weighed 2 pounds. Taste ? 2nd to none. I literally had 3 distraught friends call me the day they closed. They were devestated. 334052[/snapback] There is a Pizza Junction in North Tonawanda on Erie. I never had wings or subs from them but a normal cheese pizza will bind you up for about 3 days. Never order double cheese. Link to comment Share on other sites More sharing options...
kasper13 Posted May 11, 2005 Share Posted May 11, 2005 A little eight ball in every pot of sauce. Hooks people for life. Link to comment Share on other sites More sharing options...
sweet baboo Posted May 11, 2005 Share Posted May 11, 2005 From Harold and Kumar Go to White Castle Burger Shack Employee: Wise choice. You guys might have wanted to stay away from our special sauce tonight. Me and Pookie, we added a secret ingredient. I'll give you a hint. It's semen. [bursts out laughing] Harold: [smirks] Semen. Burger Shack Employee: Animal semen. just kidding...Bocce's pizza and wings are something I grab everytime I go back to Buffalo Link to comment Share on other sites More sharing options...
stuckincincy Posted May 11, 2005 Share Posted May 11, 2005 There is a Pizza Junction in North Tonawanda on Erie. I never had wings or subs from them but a normal cheese pizza will bind you up for about 3 days. Never order double cheese. 334068[/snapback] I worked for a German company for several years, and the German nationals felt that Americans would eat manure it there was enough cheese piled on it. They were correct. Link to comment Share on other sites More sharing options...
slothrop Posted May 11, 2005 Share Posted May 11, 2005 Casa Di Pizza is the Best! I love their garlic crust. Link to comment Share on other sites More sharing options...
Alaska Darin Posted May 11, 2005 Share Posted May 11, 2005 I worked for a German company for several years, and the German nationals felt that Americans would eat manure it there was enough cheese piled on it. They were correct. 334083[/snapback] Germans would know. They have chefs on pretty much the same level as the Irish. I firmly believe that's the reason they started the world wars. Needed some decent appetizers to go with Perminator. Link to comment Share on other sites More sharing options...
stuckincincy Posted May 11, 2005 Share Posted May 11, 2005 Germans would know. They have chefs on pretty much the same level as the Irish. I firmly believe that's the reason they started the world wars. Needed some decent appetizers to go with Perminator. 334089[/snapback] No argument here. My mostly German family raised me on boiled cabbage, potatoe soup, and turnips. Beets were a real treat. I couldn't wait for Christmas to roll around so I could have fruitcake. Don't you ever tell me about your sad childhood. Link to comment Share on other sites More sharing options...
Clockwork Posted May 11, 2005 Share Posted May 11, 2005 As a guy that used to work there, the sauce recipe quoted above is about right. The "secret", so to speak, is the stone oven they use. The stones, plus the dough, kick out that distinct flavor that only is Bocce's. The pepperoni is Margarhita's, and the cheese is Sorrento. I totally remember Pizza Junction, they loaded stuff up a bit, which pending on my mood, was either great or over the top. Hope that answered you. Link to comment Share on other sites More sharing options...
Coach Tuesday Posted May 11, 2005 Share Posted May 11, 2005 More tomato paste than other sauces, I'd guess. Link to comment Share on other sites More sharing options...
Surfmeister Posted May 11, 2005 Share Posted May 11, 2005 You buy FedEx'd pizza? 334025[/snapback] Yep. It's great. I also buy FedEx'd Crab Cakes from Timbuktu in Maryland. They are the best I've ever had. I have recently had to knock off all dairy to get my cholesterol down. So I'm cold turkey on cheese, ice cream, yada yada for the next two months. I hate it. Link to comment Share on other sites More sharing options...
PromoTheRobot Posted May 11, 2005 Share Posted May 11, 2005 I love Bocce's pizza, I am worse than a crack addict for that stuff. I buy loads of it whenever I am back in town. What makes it special, inmho, is the sauce. It has a weird, sweet, tart, thick sauce. Anyone know the secret? 334015[/snapback] It's made from PEOPLE...no wait, that's Soylent Green. PTR Link to comment Share on other sites More sharing options...
Greybeard Posted May 12, 2005 Share Posted May 12, 2005 No argument here. My mostly German family raised me on boiled cabbage, potatoe soup, and turnips. Beets were a real treat. I couldn't wait for Christmas to roll around so I could have fruitcake. Don't you ever tell me about your sad childhood. 334092[/snapback] For some reason your two replies brought an old joke to mind but I can't remember the details. Something like what heaven and hell would be like with different nationalities. If I remember correctly in heaven the cooks are from France and in hell they are either from Germany or England. Wish I could remember the complete joke. I guess I may have to google a bit. Link to comment Share on other sites More sharing options...
Bob in SC Posted May 12, 2005 Share Posted May 12, 2005 Burnt pepperoni and that wonderful sauce, Yes, I confess, I have bought one for $40 via Federal Express too. How decadent! Not as good as a carryout, but a "fix" until I can get back to the "Big B." Link to comment Share on other sites More sharing options...
Greybeard Posted May 12, 2005 Share Posted May 12, 2005 That was pretty easy. Heaven is... when the French are the cooks, the Italians are the lovers, the British are the police, the Germans are the mechanics and the Swiss run the hotels. Hell is... when the British are the cooks, the Swiss are the lovers, the Italians are the mechanics, the French run the hotels and the Germans are the police. Link to comment Share on other sites More sharing options...
Mickey Posted May 12, 2005 Author Share Posted May 12, 2005 As a guy that used to work there, the sauce recipe quoted above is about right. The "secret", so to speak, is the stone oven they use. The stones, plus the dough, kick out that distinct flavor that only is Bocce's. The pepperoni is Margarhita's, and the cheese is Sorrento. I totally remember Pizza Junction, they loaded stuff up a bit, which pending on my mood, was either great or over the top. Hope that answered you. 334095[/snapback] Great, thanks. Can you take a stab at how much of each ingredient or brand of paste? My Mom's sauce, Sicillian, is pretty much that same recipe. She uses a pinch of baking soda to take out the bitterness from the paste. She does not use any stewed tomatoes, tomatoe puree or diced tomatoes or raw tomatoes etc. Link to comment Share on other sites More sharing options...
Crap Throwing Monkey Posted May 12, 2005 Share Posted May 12, 2005 Great, thanks. Can you take a stab at how much of each ingredient or brand of paste? My Mom's sauce, Sicillian, is pretty much that same recipe. She uses a pinch of baking soda to take out the bitterness from the paste. She does not use any stewed tomatoes, tomatoe puree or diced tomatoes or raw tomatoes etc. 334150[/snapback] We tried once scaling down that 55-gallon recipe to enough for a single pizza. Surprisingly, it didn't work. My advice would be to locate a decent tomato sauce recipe using the same ingredients, then start experimenting with amounts. Link to comment Share on other sites More sharing options...
Adam Posted May 12, 2005 Share Posted May 12, 2005 its flutie magic......gotta be Link to comment Share on other sites More sharing options...
Chalkie Gerzowski Posted May 12, 2005 Share Posted May 12, 2005 I thought people went to Bocce's for the slightly burnt crust? That stuff rocks! Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted May 12, 2005 Share Posted May 12, 2005 Bozanna's is still the king of WNY pizza in my book. You haven't lived till you've had one of their pepperoni pizzas. If you love pepperoni, I urge you to try that pizza. Link to comment Share on other sites More sharing options...
Mickey Posted May 12, 2005 Author Share Posted May 12, 2005 We tried once scaling down that 55-gallon recipe to enough for a single pizza. Surprisingly, it didn't work. My advice would be to locate a decent tomato sauce recipe using the same ingredients, then start experimenting with amounts. 334162[/snapback] I'll take the 55 gallon recipe if you have it. Maybe I'll find myself cooking for a fundraiser or something. Thanks Link to comment Share on other sites More sharing options...
Mickey Posted May 12, 2005 Author Share Posted May 12, 2005 I thought people went to Bocce's for the slightly burnt crust? That stuff rocks! 334265[/snapback] Slightly burnt pizza is definitely the Bocce specialty. I have actually developed a taste for burnt cheese over the years. I'm sick. I need help. Link to comment Share on other sites More sharing options...
stuckincincy Posted May 12, 2005 Share Posted May 12, 2005 Yep. It's great. I also buy FedEx'd Crab Cakes from Timbuktu in Maryland. They are the best I've ever had. I have recently had to knock off all dairy to get my cholesterol down. So I'm cold turkey on cheese, ice cream, yada yada for the next two months. I hate it. 334113[/snapback] Mine's a bit high - around 230. The Doc has me use Benecol, the margarine with plant sterols that purport to reduce cholesterol. A bowl of oatmeal a day helps (has a bunch of soluble fiber that pulls out cholesterol). Try some soy burgers - I eat Boca "vegan" brand - 0% saturated fat, zero cholesterol, 16% of your fiber and 26% of your protein. I top'em with Smart Beat fake cheese which has no fat or cholesterol, on a whole wheat bun. I wash it down with skim milk. Sad, eh? Link to comment Share on other sites More sharing options...
linksfiend Posted May 12, 2005 Share Posted May 12, 2005 Cough Syrup. 334017[/snapback] Fire made it good! Link to comment Share on other sites More sharing options...
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